Spring is here and strawberries are abound!

With strawberries abundant for such a short period of time, we try to eat them as many ways as we can. They are a great way to flavor kombucha. Once you have kombucha, the process is easy.

  1. Make kombucha. If you are new to kombucha, there is a great resource at Kombucha Kamp.
  2. Just cut up the strawberries, and add them to a container of kombucha. If you want it to be effervescent, the container should be more narrow at the top. This allows the fermentation process to create bubbles.
    immediately after putting in strawberries

    immediately after putting in strawberries

  3. Cover and allow to sit for 12-24 hours for a second ferment.
    covered for 12-24 hours

    covered for 12-24 hours

  4. Drink! If you would prefer it chilled, just pop it in the refrigerator for a few hours until it chills or pour it over ice. If you are impatient (like me) I just drink it at room temperature. The taste is a perfectly blended strawberry kombucha with a hint of sweetness.
    After about an 18 hour second ferment.

    After about an 18 hour second ferment.

I’ve done this with a variety of fruits, but our favorites are strawberry and blueberry. I encourage you to try with any fruit and see what kind of fabulous probiotic drink creations you can come up with!